Brisket on PK300

[STEbbq]

It looks like I can fit a full packer on there. I assume I can split the point and flat and use the Littlemore to fit both pieces. Would this be accurate?

[Jerod Broussard]

Just put a sizable split under it to raise up the middle, thus shrinking the sides in until it shrinks enough to fit without the split.

[STEbbq]

Fair point

[Jerod Broussard]

STEbbq not just the point, the whole thing.

[ItsAllGoneToTheDogs]

looked a little dry, but IF I got a 300 or 360 I would likely do a brisket the first 2 hours with coals/lump and wood chunks for the smoke, then transfer to the MAK to finish.

In your case I would do like Jerod said, or your idea of separating the cuts and using the riser. The way done in the video looks like it limits your heat management options